Methods for treating a divided cheese product and compositions thereof
AssigneeAllied Blending LP
InventorsAshok Patel, John Fannon, Randy Schmelzel
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Abstract
Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.
Claims21
An anticaking agent for cheese, comprising:
- 20-70 wt. % one or more dairy ingredients chosen from milk permeate powder, deproteinized whey, whey permeate powder, and combinations thereof;
- and
- 30-80 wt. % one or more non-dairy ingredients comprising starch and fiber and optionally flour;
- wherein the anticaking agent when applied to a divided cheddar cheese has little to no visibility on the divided cheddar cheese compared to the divided cheddar cheese without the anticaking agent, prevents caking of the divided cheddar cheese, and browns similarly to divided cheddar cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes.
Dependencies are inferred from the claim text.